It’s Nostalgia, Coastal Martinis and WA Seafood on the Menu at Bert’s on City Beach

You never know who you’re going to run into at Bert’s. 

“I guess we don't discriminate,” says co-owner Evan Hewitt. “Last night, there were kids running around. There was a 30-year-old couple: double income, no kids. There were date nights. There were big groups of women. There were groups of guys, and everyone felt good.”

It’s hard not to feel good in a place like Bert’s. The space, which opened last month, is a new venue in a familiar location: the old Odyssea diner.

After a nine-year run, Odyssea closed in April. The General Public Food Co group – led by Hewitt, Nic Strachan and Mark Pearn – was quick to pounce. It’s the third venue from the team that also owns The Rowing Pavilion and General Public Food Co. They are known for creating community-focused venues.

Right from the start, the team knew it wanted to create a community hub, somewhere people would be able to call their “local”.

The name of the venue is a nod to local history and the original City Beach Tea Rooms, which was affectionately known by locals as Bert’s Shop after one of its early owners, who ran the seaside kiosk from 1950 to 1962. Back then, the tea rooms were a favourite hangout for the City Beach Surf Riders Club.

The new Bert’s captures that same laid-back coastal spirit, reimagined with a sleek, contemporary edge, thanks to a fit-out created in collaboration with architectural studio Woods Bagot. It’s a space where sandy-footed beachgoers can wander in for a breakfast burger or coffee while watching surfers roll in below. Old photos and memorabilia on the walls provide homey, retro touches.

The menu, from executive chef Matthew Rogers and head chef Patrick Curran, is built around West Australian produce and influenced by European flavours.

They’re keeping things casual. “We're never going to branch into a fine-dining space,” says Pearn. “We create venues that we want to sit in and drink in.”

The food menu starts with breakfast classics – including acai bowls, a breakfast burger, banoffee pancakes, and chipotle eggs Benedict – then rolls into items including oysters, prawn and lobster rolls, glazed tofu, gochujang prawns, snapper, parmies and burgers. There are also pizza and taco selections.

With the exception of three dishes, the whole menu is gluten-free. There are also plenty of vegan and vegetarian options. The kitchen is kept entirely nut-free.

The drinks list runs long with a focus on Australian-made products, including WA wines from South by South West, Leeuwin Estate and Voyager, and beers from Margaret River’s Beerfarm. A house gin Martini will see you sipping Papa Salt gin, while an Espresso Martini is made with Manly Spirits’ Cold Brew Coffee Liqueur.

All of it pairs perfectly with that very Aussie ocean view.

Bert’s

187 Challenger Parade, City Beach

0447 159 016

Hours:

Daily 6am– late

bertscitybeach.com.au

@bertscitybeach